1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon
1/2 tsp. dried basil, crushed
1 bay leaf
Layer all ingredients in a large cone shaped bag, Jar, or Vacuum Seal bag; seal & attach a tag with directions.
To Make Bean Soup
Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings.
To Make Bean Soup with Meat
Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
To Make Chili Bean Soup
Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
To Make Bean Cheese Soup
Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft.
Makes 4-6 main dish servings.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.